Hung Beef. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Beef cut
Brining
Curing
Coating
Soaking
Instructions (11)
  1. Take a round, ribs, rump, or sirloin of beef.
  2. Let it lie in common salt for a month, well covering it with the brine.
  3. Rub a little saltpetre over it two or three days before it is hung up.
  4. Before it is put up to dry, strew it over with bran or oatmeal to keep it from the dust, or wrap it up in strong coarse paper.
  5. Do not smoke the beef.
  6. Hang it up in the kitchen, not too near the fire.
  7. The time of hanging to dry must be regulated by the quantity of air in which it is suspended, or left to the discretion of the person who has the care of it.
  8. The time it must lie in water before dressing depends upon the driness of the meat.
  9. Half boil it in simmering water.
  10. Afterwards roast it.
  11. It must not be cut till cold.
Original Text
Hung Beef. No. 1. Take a round, ribs, rump, or sirloin; let it lie in common salt for a month, and well cover it with the brine. Rub a little saltpetre over it two or three days before it is hung up; observing, before it is put up to dry, to strew it over with bran or oatmeal, to keep it from the dust; or, which will answer the same purpose, wrap it up in strong coarse paper. It is not to be smoked; only hang it up in the kitchen, and not too near the fire. The time of hanging to dry must be regulated by the quantity of air in which it is suspended, or left to the discretion of the person who has the care of it. The time which it must lie in water before dressing depends upon the driness of the meat. Half boil it in simmering water, and afterwards roast. It must not be cut till cold.
Notes
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